Recipes

These Greek-inspired gyros use venison instead of traditional lamb for a tasty twist. Marinate the meat overnight for the best flavor.

Prep Time: 20 minutesCook Time:10 minutesYield: 4 Servings

Ingredients

Venison

2 TB extra virgin olive oil

2 TB fresh lemon juice

1 TB granulated garlic

1 TB kosher salt

1 TB dried oregano

2 tsp dried rosemary

½ tsp black pepper

1/8 tsp cayenne pepper

1 lb venison tenderloin, cubed

Tzatziki

1/2 cup nonfat plain Greek yogurt

1/2 cup peeled, seeded cucumber, grated

½ cup seeded, diced plum tomato

1/4 cup minced red onion

1 TB fresh lemon juice

½ tsp minced garlic

½ tsp kosher salt

1/2 tsp dried dill weed

pinch cayenne pepper

Remaining Gyro

4 whole wheat pitas, cut in half width wise

2 cups shredded romaine lettuce

Instructions

For venison, whisk together all ingredients, pour over venison cubes, and marinade 6 hours or overnight. Thread cubes evenly across 4 large skewers. Preheat a grill or grill pan to medium-high and grill venison for 3-5 minutes per side until browned but still pink in the center.

For tzatziki sauce, whisk together all ingredients and reserve.Can be made up to 3 days ahead.To assemble gyros, layer ½ cup romaine on top of each wrap, remove meat from skewer and place on top, spoon sauce over top and roll up.